Chapter 19 of Ellis's Primary Physiology is here in full — 70 sentences across 14 reading sections, with audio for every sentence and word.
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Chapter XIX
Chapter 19 of Ellis's Primary Physiology is here in full — 70 sentences across 14 reading sections, with audio for every sentence and word.
ALCOHOL. Alcohol does not exist in nature. It is a fluid made by fermentation, or the rotting of vegetables and their juices. Beer, cider, and wine are produced by the decay of a sweet liquid taken from grain or fruits. Alcohol is that element in malt and spirituous liquors which produces intoxication.
Chapter 19 of Ellis's Primary Physiology is here in full — 70 sentences across 14 reading sections, with audio for every sentence and word.
Reading 1/14 · 5 reading units · Lines 1–5
These definitions explain words found in the current reading and keep every example grounded in its original sentence.
Oxford-style entry order: headword, part of speech, US IPA, concise definition, contextual example, and audio.
a liquor or brew containing alcohol as the active agent
From this reading “ALCOHOL.”
a beverage made from juice pressed from apples
From this reading “Beer, cider, and wine are produced by the decay of a sweet liquid taken from grain or fruits.”
a state of agitation or turbulent change or development
From this reading “It is a fluid made by fermentation, or the rotting of vegetables and their juices.”
the physiological state produced by a poison or other toxic substance
From this reading “Alcohol is that element in malt and spirituous liquors which produces intoxication.”
plural of “juice” — the liquid part that can be extracted from plant or animal tissue by squeezing or cooking
From this reading “It is a fluid made by fermentation, or the rotting of vegetables and their juices.”
plural of “liquor” — an alcoholic beverage that is distilled rather than fermented
From this reading “Alcohol is that element in malt and spirituous liquors which produces intoxication.”
treat with malt or malt extract
From this reading “Alcohol is that element in malt and spirituous liquors which produces intoxication.”
(biology) the process of decay caused by bacterial or fungal action
From this reading “It is a fluid made by fermentation, or the rotting of vegetables and their juices.”
English keeps certain words together, and knowing the pair is worth more than knowing each word alone. Every partnership below was counted across our whole published library, and earns its place by appearing far more often than two unrelated words of the same frequency would.
Shown as this reading writes them, with the form the library counts, what kind of pairing it is, and how often it occurs.
In this reading “Beer, cider, and wine are produced by the decay of a sweet liquid taken from grain or fruits.”
In this reading “Alcohol does not exist in nature.”
Every word in these five lines is listed here, and every one of them can be played on its own.
Dictionary details are shown only when verified; these are not licensed Oxford entries.
used before a singular noun to mean one of a group, when it is not a particular one
From this reading It is a fluid made by fermentation, or the rotting of vegetables and their juices.
a liquor or brew containing alcohol as the active agent
From this reading ALCOHOL.
used to join words or parts of a sentence that go together
From this reading It is a fluid made by fermentation, or the rotting of vegetables and their juices.
the form of “be” used with you, we, they, or a plural noun
From this reading Beer, cider, and wine are produced by the decay of a sweet liquid taken from grain or fruits.
a general name for alcoholic beverages made by fermenting a cereal (or mixture of cereals) flavored with hops
From this reading Beer, cider, and wine are produced by the decay of a sweet liquid taken from grain or fruits.
showing who or what does the action
From this reading It is a fluid made by fermentation, or the rotting of vegetables and their juices.
a beverage made from juice pressed from apples
From this reading Beer, cider, and wine are produced by the decay of a sweet liquid taken from grain or fruits.
the process of gradually becoming inferior
From this reading Beer, cider, and wine are produced by the decay of a sweet liquid taken from grain or fruits.
the form of “do” used with he, she, it, or a singular noun
From this reading Alcohol does not exist in nature.
an abstract part of something
From this reading Alcohol is that element in malt and spirituous liquors which produces intoxication.
have an existence, be extant
From this reading Alcohol does not exist in nature.
a state of agitation or turbulent change or development
From this reading It is a fluid made by fermentation, or the rotting of vegetables and their juices.
a substance that is fluid at room temperature and pressure
From this reading It is a fluid made by fermentation, or the rotting of vegetables and their juices.
showing where something starts, or who sent it
From this reading Beer, cider, and wine are produced by the decay of a sweet liquid taken from grain or fruits.
plural of “fruit” — the ripened reproductive body of a seed plant
From this reading Beer, cider, and wine are produced by the decay of a sweet liquid taken from grain or fruits.
a relatively small granular particle of a substance
From this reading Beer, cider, and wine are produced by the decay of a sweet liquid taken from grain or fruits.
inside something, or within a place, period, or state
From this reading Alcohol does not exist in nature.
the physiological state produced by a poison or other toxic substance
From this reading Alcohol is that element in malt and spirituous liquors which produces intoxication.
the form of “be” used with he, she, it, or a singular noun
From this reading It is a fluid made by fermentation, or the rotting of vegetables and their juices.
a thing, animal, or idea already mentioned
From this reading It is a fluid made by fermentation, or the rotting of vegetables and their juices.
plural of “juice” — the liquid part that can be extracted from plant or animal tissue by squeezing or cooking
From this reading It is a fluid made by fermentation, or the rotting of vegetables and their juices.
existing as or having characteristics of a liquid; especially tending to flow
From this reading Beer, cider, and wine are produced by the decay of a sweet liquid taken from grain or fruits.
plural of “liquor” — an alcoholic beverage that is distilled rather than fermented
From this reading Alcohol is that element in malt and spirituous liquors which produces intoxication.
produced by a manufacturing process
From this reading It is a fluid made by fermentation, or the rotting of vegetables and their juices.
treat with malt or malt extract
From this reading Alcohol is that element in malt and spirituous liquors which produces intoxication.
the essential qualities or characteristics by which something is recognized
From this reading Alcohol does not exist in nature.
used to make a word, phrase, or sentence negative
From this reading Alcohol does not exist in nature.
belonging to, or connected with, somebody or something
From this reading It is a fluid made by fermentation, or the rotting of vegetables and their juices.
used to join alternatives or possibilities
From this reading It is a fluid made by fermentation, or the rotting of vegetables and their juices.
past form of “produce” — bring forth or yield
From this reading Beer, cider, and wine are produced by the decay of a sweet liquid taken from grain or fruits.
plural of “produce” — fresh fruits and vegetable grown for the market
From this reading Alcohol is that element in malt and spirituous liquors which produces intoxication.
(biology) the process of decay caused by bacterial or fungal action
From this reading It is a fluid made by fermentation, or the rotting of vegetables and their juices.
containing or of the nature of alcohol
From this reading Alcohol is that element in malt and spirituous liquors which produces intoxication.
having or denoting the characteristic taste of sugar
From this reading Beer, cider, and wine are produced by the decay of a sweet liquid taken from grain or fruits.
understood in a certain way; made sense of
From this reading Beer, cider, and wine are produced by the decay of a sweet liquid taken from grain or fruits.
used to introduce what somebody said, thought, or felt
From this reading Alcohol is that element in malt and spirituous liquors which produces intoxication.
used before a noun that is already known, already mentioned, or the only one of its kind
From this reading It is a fluid made by fermentation, or the rotting of vegetables and their juices.
belonging to the people or things already mentioned
From this reading It is a fluid made by fermentation, or the rotting of vegetables and their juices.
plural of “vegetable” — edible seeds or roots or stems or leaves or bulbs or tubers or nonsweet fruits of any of numerous herbaceous plant
From this reading It is a fluid made by fermentation, or the rotting of vegetables and their juices.
used to introduce a clause giving more about a thing just mentioned
From this reading Alcohol is that element in malt and spirituous liquors which produces intoxication.
fermented juice (of grapes especially)
From this reading Beer, cider, and wine are produced by the decay of a sweet liquid taken from grain or fruits.
Chapter 19 of Ellis's Primary Physiology by Edward Sylvester Ellis holds 70 sentences, grouped into 14 reading sections of at most 5 sentences. The text is the source edition, unabridged, and the chapter records which sentences cover which part of the work so that nothing is dropped. Every word can be tapped for its pronunciation and dictionary entry.
Chapter 19 holds 70 sentences of Ellis's Primary Physiology, unabridged, divided into 14 reading sections.
This page carries chapter 19 of Ellis's Primary Physiology by Edward Sylvester Ellis exactly as it stands in the source edition, without abridgement. It runs to 70 sentences, grouped into 14 sections of at most 5 sentences so that a reader can take the chapter in steady, finishable pieces. The chapter also stores a coverage record mapping every one of its sentences to a part of the work, which is how the edition demonstrates that no line was dropped.
Work through the 14 sections in order, replaying any sentence and tapping unfamiliar words for their entries.
Each of the 14 sections in this chapter is short enough to read once, hear once, and then re-read with the vocabulary in view. Tapping a word plays it alone and opens its dictionary entry with IPA, part of speech and meaning, so the reader is never forced to guess a pronunciation from spelling. Working section by section keeps a long chapter from becoming an undifferentiated wall of text, which is the usual reason a reader abandons a work of this period.
Yes — every sentence and every individual word in chapter 19 can be played aloud in United States English.
Audio covers the whole chapter: any sentence can be played, and any single word within it can be played on its own. The voice uses United States English. For a work of this period that matters, because spelling is an unreliable guide to pronunciation for vocabulary that has fallen out of daily use, and a learner who guesses wrong tends to keep the error. Hearing the word in its own sentence, and then alone, settles it.
Common questions about reading Ellis's Primary Physiology by Edward Sylvester Ellis on this page, its source edition and its audio.
Yes. All 981 sentences of Project Gutenberg eBook #52775 are kept, with a record of which sentences cover which part.
Project Gutenberg eBook #52775, unabridged. The Project Gutenberg header, footer and licence are removed.
About 81 minutes of reading across 197 sections of 5 sentences each, at an unhurried pace.
How to work through Ellis's Primary Physiology section by section, using the audio and the tap-to-define vocabulary.
Choose one of the 21 chapters of Ellis's Primary Physiology to begin.
Each section holds 5 sentences; read it once through.
Play the section aloud, then tap any unfamiliar word for its entry.
Words and structures a reader meets early in Ellis's Primary Physiology, each tappable for pronunciation and meaning.
